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Pecan-Chocolate Chip Pound Cake

 Pecan-Chocolate Chip Pound Cake
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
16-20 ServingsPrep: 20 min. Bake: 1 hour 40 min.


  • 2-3/4 cups sugar
  • 1-1/4 cups butter, softened
  • 5 eggs
  • 1 teaspoon McCormick® Pure Almond Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup mini semisweet chocolate chips
  • 1 cup chopped pecans


  • In a large bowl, beat sugar, butter (must be very soft but not
  • melted), eggs and almond extract on low just until mixed. Beat on
  • high for 5 minutes, scraping bowl occasionally.
  • In a separate bowl, combine flour, baking powder and salt. On low
  • speed, add flour mixture alternately with milk, mixing just until
  • blended. Fold in chocolate chips.
  • Sprinkle pecans in the bottom of a greased and floured 10-in. tube
  • pan. Carefully pour batter over pecans. Bake at 325° for 1 hour
  • and 40 minutes or until cake tests done. Cool 20 minutes in pan
  • before removing to a wire rack to cool completely. Yield: 16-20

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Pecan-Chocolate Chip Pound Cake (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 385 calories, 20 g fat (10 g saturated fat), 85 mg cholesterol, 188 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.